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    Home » Recipes » Soup Recipes

    Easy and Delicious Lobster Chowder Recipe

    Published: Feb 16, 2015 · Modified: Feb 9, 2023 by Chef Dennis Littley

    3.6K shares
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    4.52 from 35 votes
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    pinterest image for lobster chowder

    It doesn’t have to be winter to be soup season, especially when the soup you’re making (or eating) is Lobster Chowder. When Lisa and I go out to eat we’re always on the lookout for delicious starters and good homemade soups always fall into that category.

    lobster chowder with lobster meat on top in a white bowl, next to a lemon yellow napkin with a spoon

    When I first met Lisa many years ago she didn’t like lobster, she was a blue claw crab and beer girl. But I think a better way to put it would be she didn’t know just how good lobster could be.

    That first summer we met I  introduced her to the Joys of Lobster and opened up a whole new world of culinary delights!

    Needless to say, lobster is now a regular menu item and not just lobster tails. She loves lobster rolls, lobster salad, and of course, lobster bisque. And thanks to my local Restaurant Depot, I can buy 2-pound packs of frozen lobster body and claw meat to make all the dishes that Lisa now loves!

    Of course, if you don’t have a Restaurant Depot, you can shop at most Supermarkets that carry 8-ounce to 1-pound packs of frozen lobster meat. Look in the frozen seafood area near the fresh seafood in your grocer.

    Table of Contents:

    • What Kind of Lobster should I use for Soup?
    • More Recipes You’ll Love!
    • Lobster Chowder Recipe
      • Ingredients
      • Instructions
      • Nutrition

    What Kind of Lobster should I use for Soup?

    For soup, the only lobster meat you should ever use is body and claw meat. Using lobster tails is a waste of good lobster. The tail meat will toughen and lack the flavor to make this soup ah-mazingly delicious.

    lobster chowder with lobster meat on top in a white bowl, next to a lemon yellow napkin with a spoon

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    Did you make this? Please RATE THE RECIPE below!

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    Lobster Chowder
    Print Recipe Save Saved!
    4.52 from 35 votes

    Lobster Chowder Recipe

    Lobster Chowder takes soup to a whole other level.  This delicious chowder can make a perfect light meal, add a salad and a loaf of crusty bread and enjoy.
    Prep Time15 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 15 minutes mins
    Course: Appetiser
    Cuisine: American
    Servings: 6
    Calories: 351kcal
    Author: Chef Dennis Littley

    Ingredients

    • 10 ounces lobster claw and body meat frozen or canned
    • ½ cup unsalted butter 1 stick
    • ½ cup all purpose flour
    • 2 cups diced potatoes
    • 1 cup diced onions
    • 1 cup diced celery
    • 1 cup diced carrots
    • 2 cups chicken stock vegetable or seafood stock can be substituted
    • 2 cups milk
    • 1 teaspoon fresh thyme
    • sea salt and black pepper to taste
    US Customary – Metric
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    Instructions

    • soak lobster meat in milk while preparing soup until needed.
    • melt butter in a medium saucepan
    • add diced celery, carrots and onion. saute for 3-4 minutes then add flour and stir it all together. Reduce heat to low and allow to cook for about 5 minutes. Do not let this burn or darken!
    • Whisk in stock until fully incorporated
    • remove lobster meat from milk and set aside.
    • Add milk to the soup, mixing well.
    • Add potatoes to soup and continue to simmer for about 30 minutes or until potatoes are softened (20-30 minutes)
    • add fresh thyme
    • sea salt and pepper to taste.
    • add lobster and allow to simmer for 7-10 minutes to build the lobster flavor
    • Serve and enjoy!

    Nutrition

    Calories: 351kcal | Carbohydrates: 28g | Protein: 16g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 111mg | Sodium: 387mg | Potassium: 737mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4260IU | Vitamin C: 12.5mg | Calcium: 179mg | Iron: 3.3mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

    Reader Interactions

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    1. Calvin

      December 11, 2022 at 8:52 pm

      5 stars
      Can I freeze the leftovers
      It was a hit but I am one of them guys that doubles every time

      Reply
      • Chef Dennis Littley

        December 11, 2022 at 8:54 pm

        absolutley, the soup freezes well. Just make sure its a well-sealed container.

        Reply
        • Becky

          February 09, 2023 at 4:10 pm

          I have frozen lobster tails, do I cook them first or put them in the milk out of their shell ?

        • Chef Dennis Littley

          February 09, 2023 at 4:16 pm

          Lobster tails are not the best for soup. They will end up rubbery and tough. If that is all you have and you want to make a lobster soup you need to cook the lobster separately and not add the cooked meat until it is served.

          To use lobster tails, you can add the shells to the soup and let it simmer as the soup is being made. The shells will add some flavor. Cut up the lobster into small bite-size pieces, and in another pan saute it in butter. Cook it just enough to be done.
          Ladle the soup into bowls and add the cooked lobster to the top of the soup.

    2. axe

      January 31, 2021 at 3:17 pm

      it says six servings but HOW MUCH is a serving size

      Reply
      • Chef Dennis Littley

        January 31, 2021 at 5:32 pm

        serving size will be 8-10 ounces

        Reply
        • axe

          February 01, 2021 at 6:04 pm

          thank you sir! the chowder is delicious btw

      • Diane Harrington

        October 19, 2022 at 9:00 pm

        5 stars
        Great recipe. Good thick chowder. Will make again and try different things from the base. Suggestions?

        Reply
    3. Claudette

      January 29, 2021 at 3:28 pm

      Her Dennis, thank you. I make this, but substituted 2/3 of the milk with heavy cream. I also added diced shrimp and diced scallops. I know most chefs frown upon folk modifying their recipes, but I had the shrimp and scallops. Next time I may add sweet corn. Thank you.

      Reply
      • Diane Harrington

        October 19, 2022 at 9:03 pm

        5 stars
        My son suggested the corn too,. Have you done that? How did it turn out? Fresh corn, frozen, canned? I want to try this with a variety of seafood too. Thanks.

        Reply
        • Chef Dennis Littley

          October 19, 2022 at 9:10 pm

          corn would be a nice addition. I do have a corn chowder recipe.

    4. Donna

      January 10, 2021 at 10:51 pm

      Chef Dennis

      I made the lobster soup but used cream instead of milk turned out great.
      Can the leftover soup be frozen because there is cream in it. Please advise me by e-mail if this can be done

      Thanks

      Reply
      • Chef Dennis Littley

        January 11, 2021 at 8:51 am

        yes it can still be frozen.

        Reply
    5. Shirley

      December 18, 2020 at 10:36 am

      Going to make chowder from canned and wondering whether i use the brine or juice it is in?

      Reply
      • Chef Dennis Littley

        December 18, 2020 at 10:52 am

        I would not use the brine it was packed in.

        Reply
        • Shirley

          December 18, 2020 at 1:32 pm

          Oh ok thank you do much😊

    6. Lori Papa

      September 06, 2020 at 4:01 pm

      5 stars
      I made your chowder today, added some leftover corn from the cob and used sweet potatoes. Also added some cayenne pepper. Can’t wait to have it tomorrow for Labor Day with some friends.

      Reply
    7. Stevie

      June 02, 2020 at 12:16 am

      Men this is so easy to cook.I wish I would I came across it sooner.

      Reply
    8. Jen

      May 21, 2020 at 9:07 pm

      5 stars
      Fantastic!!!
      Went great with homemade dinner rolls.
      I used vegetable broth and added a can of clam juice to the broth (as I wanted more seafood flavor and didn’t have seafood broth). Also added 1/2 cup of Chardonnay to the veggies before the flour.
      This will be a forever favorite in my house!!!
      Thank you!!!!

      Reply
    9. Jo

      March 27, 2020 at 4:22 pm

      5 stars
      Best chowder I have ever eaten, period!!

      Reply
    10. Tiffy

      February 22, 2020 at 7:46 pm

      5 stars
      Thank you! My dad passed away a month ago, I inherited all of his frozen lobster =D. I made your chowder..wow. I think soaking the lobster in the milk for a but makes all the difference. Ive never done ot that way. Thank you sooo much. Love tiffy and Taylor

      Reply
      • Chef Dennis Littley

        February 22, 2020 at 8:04 pm

        thanks for the great review and comment Tiffy, I’m happy to hear you enjoyed the chowder.

        Reply
    11. Amanda Nicholas

      January 21, 2020 at 10:36 pm

      5 stars
      Family LOVED it!

      Reply
    12. Mary Dovey

      December 03, 2019 at 10:07 am

      Hi Dennis! I have a friend who has to eat gluten-free. Could I sub gluten free flour for this recipe?

      Reply
      • Chef Dennis Littley

        December 03, 2019 at 10:10 am

        hi Mary,

        Yes you can easily substitute GF flour in this recipe

        Reply
    13. Denise

      November 24, 2019 at 12:50 pm

      Yummy…

      Reply
    14. Michael

      September 22, 2019 at 5:59 pm

      5 stars
      Thank you, thank tou, thank you, CHEF! Chowder came out great.

      Reply
    15. Stephanie Manley

      January 14, 2019 at 1:16 pm

      5 stars
      Can I just say this looks perfect! I am looking for some soup for tonight, it’s chilly, and this would be perfect.

      Reply
    16. Claire

      February 20, 2016 at 9:01 am

      Do you think you could make this recipe in a crock pot?

      Reply
      • Chef Dennis Littley

        February 20, 2016 at 10:43 pm

        hi Claire

        you can make it in a crock pot but I would add the lobster 30 minutes before you serve it.

        Reply
    17. Stephanie

      February 16, 2015 at 4:22 pm

      This looks GREAT! I loveeee soup and my husband is a huge lobster fan, (of course, so am I!)- I pinned this and I can’t wait to make it, what’s better than soup this time of year? (Especially when you’re in NH like me and we get a foot of snow each day!)- Thanks for sharing!

      Reply
      • Chef Dennis Littley

        February 17, 2015 at 8:23 am

        I hope this soup warms you up Stephanie, its getting crazy cold up north!

        Reply
    18. Claudia Lamascolo

      February 16, 2015 at 11:16 am

      I love everything about this soup especially the ease of this recipe. I can smell from here Chef!

      Reply
      • Chef Dennis Littley

        February 17, 2015 at 8:22 am

        Thanks Claudia! WE do have to meet up one of these days, since were so close together.

        Reply

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    My name is Dennis Littley or “Chef Dennis” as I’m known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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